Tuna & White Bean Salad

$1.88 recipe / $0.63 serving

The hardest part about cooking and testing so many recipes (for the upcoming cookbook) is that I get full after a few bites, but my taste buds still scream for more! I wanted to eat this whole bowl…

This recipe is as easy as 1,2,3… literally. Just mix it all together, adjust to your taste buds and you’ve got a protein packed lunch ready to go. You can eat this salad plain with a fork, top crackers with it, stuff it inside of a pita pocket, or scoop some over top of a bed of spinach. Anyway you serve it, it’s super tasty!

One thing to consider with this recipe is the quality of beans and tuna. I chose the most inexpensive options for both, and it showed. The flavor was still top notch, but the beans were falling apart and the tuna was lumps of mush rather than large chunks of tuna meat. So, if you like things to be pretty, make sure to get high quality beans and tuna. :)

You can use any type of white beans you like – great northern, navy, butter beans, whatever. They’ll all add an element of “creaminess” without having heavy mayo!

Tuna & White Bean Salad

Tuna and White Bean Salad

4.8 from 6 reviews
tuna & white bean salad
Prep time
Total time
Total Cost: $1.88
Cost Per Serving: $0.63
Serves: 3
  • 1 (15 oz.) can white beans $0.86
  • 1 (5 oz.) can chunk light tuna in water $0.79
  • 2 whole green onions $0.12
  • 1 Tbsp lemon juice $0.06
  • 1 Tbsp olive oil $0.12
  • to taste salt & pepper $0.05
  1. Pour the can of beans into a colander and rinse with cool water. Allow the excess water to drain off. Drain the can of tuna. Combine the drained beans and tuna in a bowl. Thinly slice the green onions and add to the bowl as well.
  2. Add the olive oil and lemon juice to the bowl, along with a light sprinkle of salt and freshly ground black pepper. Stir to combine.
  3. Taste the mixture and add salt, pepper, or lemon juice to your liking.

Tuna and White Bean Salad

Step By Step Photos

drained and rinsedDrain and rinse the white beans. Drain the tuna and thinly slice the green onions. Combine all three in a bowl.

seasonAdd the olive oil, lemon juice, a light sprinkle of salt, and some freshly ground black pepper. I like pepper a lot, so I added probably about 20 cranks of the pepper mill.

stirStir everything together and then adjust the seasoning to your liking. You can see how the tuna and beans were kind of falling apart, which makes it not so pretty. Higher quality beans will stay intact and higher quality tuna will be more chunky than mushy. But it tasted great all the same!

Tuna and White Bean salad


  1. Rachel says:

    This is awesome! I’m way late to commenting on this post but I just had to say how awesome it turned out. The best part is that it’s totally healthy too. I’m eating it over a bed of spinach with a big huge squirt of sriracha for dinner. I’ll definitely be making this again and again!

  2. Kurt S. says:

    To quote George Takeai “Oh My!” I just finished off a batch of this tuna salad. I mashed some of the navy beans to make it just a bit creamier and added a splash of basalmic vinegar. Light, healthy, filling and wonderful tasting.

  3. aine says:

    Today with the heat index at 107F, this recipe came in handy. So delicious and no cooking!

  4. LaTrice says:

    I am DYING to try this Tuna and White Bean Salad, because I am a HUGE fan of tuna! Is it possible that I can use extra virgin olive oil for this recipe?

  5. diane says:

    thinking about throwing this in a food processor for a spread on crackers. Anybody already tried this that can tell me if it turned out good?

  6. Erin says:

    Yum! I made this with good tuna (Chicken of the Sea’s Tonno in olive oil) and Great Northern beans. The tuna is definitely NOT budget, at over 2 dollars a can, but it held together beautifully. So simple and delicious, and perfect for July! I’m serving it on a bed of baby spinach, with some feta and cucumber.

  7. Teagan says:

    Loved this! We added feta cheese, because we had some, and it was great! Great for a hot summer night.

  8. luckypooka says:

    So happy!
    My suddenly picky child ate it up quite happily (well, after I persuaded him to just Try A Bite).
    I was out of green onions, so I added a bit of garlic powder and dill (for color) instead. Then, I served it with spinach and kale chips and it was so yummy!
    Next time, I think I will try blending up half the beans, for more of a dip texture. I’m so excited about the possibilities! :)

  9. jess says:

    Hi Beth! I have been a fan for a while now and have made many of your recipes. But i think this is my first time commenting. I loved this recipe, simple and quick when you are hungry and have not many options in the fridge :) I only switched the type of bean because I didnt have the white bean but it was delicious no matter what.

    Thank you

  10. Sarah says:

    Hi, do you think it’s okay to make this the day before?


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